GATE (Graduate Aptitude Test in Engineering) Food Technology: Questions 1 - 4 of 202

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Question 1

Appeared in Year: 2015

Question

MCQ▾

Green tea is considered to be a more healthy option than black tea because it

Choices

Choice (4)Response

a.

Has no microbial load

b.

is richer in thearubigin

c.

Does not require any sweetener during tea preparation

d.

Has high content of polyphenols

Question 2

Appeared in Year: 2012

Question

MCQ▾

The following plot represents the Line weaver-Burk equation of an enzymatic reaction both in the presence and the absence of inhibitor. Here, V is the velocity of reaction and S is the substrate concentration. The nature of inhibition shown in the plot is

No Inhibiton and Inhibiton

Choices

Choice (4)Response

a.

Non-competitive

b.

Mixed type

c.

Anti-competitive

d.

Competitive

Question 3

Permeability through Single and Multilayer Films

Appeared in Year: 2013

Question

MCQ▾

Which of the following statements is TRUE in case of oxidative rancidity of vegetable oils and fats?

Choices

Choice (4)Response

a.

It is caused by the reaction of saturated fatty acids and oxygen

b.

It involves polymerization of fatty acids

c.

It is caused by oxidative enzymes

AND

It is caused by oxidative enzymes

d.

All c., b. and a. are correct

Question 4

Structure & Functions of Mono-, Oligo-, Poly-Saccharides Including Starch

Appeared in Year: 2013

Question

Match List-Ⅰ List-Ⅱ▾

Match the food items in Group I with the type of colloidal dispersion given in Group II.

Group I

List-Ⅰ (Column-I)List-Ⅱ (Column-II)
(A)

Tomato ketchup

(i)

Emulsion

(B)

Mayonnaise

(ii)

Sol

(C)

Curd

(iii)

Solid foam

(D)

Cake

(iv)

Gel

Choices

Choice (4)Response
  • (A)
  • (B)
  • (C)
  • (D)

a.

  • (iii)
  • (iv)
  • (ii)
  • (i)

b.

  • (iii)
  • (i)
  • (iv)
  • (ii)

c.

  • (ii)
  • (i)
  • (iv)
  • (iii)

d.

  • (iv)
  • (iii)
  • (ii)
  • (i)

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